Pages

Tuesday, February 28, 2017

Today is Shrove Tuesday aka Pancake Day!Shrove Tuesday marks the last day before Lent which is traditionally a period of abstinence, associated with clearing your cupboards of goods such as sugar, fats, and eggs. It's commonly known as Pancake Day because it represents a good opportunity to use such ingredients ahead of the fasting period.

Pancake Day takes place 47 days before Easter Sunday. Because the date of Easter Sunday is tied to the cycle of the moon, Pancake Day can occur anytime between February 3 and March 9.
Today it falls on February 28! In many countries, Shove Tuesday is celebrated with pancake throwing contests and races. Not so much in the U.S.

From Wikipedia: Like many other European holidays, the pancake day was originally a pagan holiday. Before the Christian era, the Slavs believed that the change of seasons was a struggle between Jarilo, the god of vegetation, fertility and springtime, and the evil spirits of cold and darkness. People believed that they had to help Jarilo fight against winter and bring in the spring. The most important part of Shrovetide week (the whole celebration of the arrival of spring lasted one week) was making and eating pancakes. The hot, round pancakes symbolized the sun.

So to celebrate Shrove Tuesday and Pancake Day, you'll want to make pancakes, and I suggest one or both of the following recipes for Chocolate Chip Pancakes. I've listed two easy recipes for Chocolate Chip Pancakes, but you can also make Chocolate Chocolate Chip Pancakes and add chocolate syrup or a dollop of chocolate ice cream...if you're in a chocolate mood. And, if you're giving up Chocolate for Lent, this will be your last chocolate treat until Easter!

1. Chocolate Chip Pancakes

Pancake batter
Chocolate chips

Make a batch of your favorite pancake batter. For every cup of dry pancake mix, add 1/4 cup chocolate chips. Mix batter. Stir in chips. Lightly grease and heat griddle or skillet. Pour a little less than 2 tablespoons of batter for each pancake. When bubbles appear all over uncooked side of the pancake, it's time to turn over. Cook the second side until light brown.

Or, if you don't have your own pancake recipe:2. Chocolate Chip Pancakes

Oh to be in TheBig Easy for Mardi Gras! Unfortunately that's not happening for me this year, so the next best thing is to prepare a Mardi Gras feast. Rice and Beans, Jambalaya? Gumbo? Maybe. But definitely something Chocolate!

What goes with Coffee with Chicory? Well, Beignets, of course, and they should definitely be Chocolate! Might not find these chocolate ones at Cafe du Monde, but they could be on your breakfast table. These Sugared Chocolate Beignets are easy to make, and so delicious. Beignets are usually fried in vegetable oil (cottonseed oil at Cafe du Monde), but this recipe calls for baking (healthier and easier). Recipe is from Sunset's Best Recipes of 2010.

In bowl, lightly whisk egg and 1 Tbsp water to blend, then brush over pastry squares. Spoon about 1 tsp chocolate into center of each square. Fold 1 corner of each square over to meet opposite corner, forming triangle. Press edges to seal. Use a 2 1/2-inch round cutter to trim corners of triangle and form shape that resembles three-quarter moon. Wrap trays with plastic wrap and freeze at least 1 hour and up to 1 week. (To save space, after 30 minutes of freezing, put pastries in resealable plastic bags in freezer.)

Monday, February 27, 2017

Today is National Kahlua Day. Kahlua is such a versatile liqueur. It is a Mexican coffee-flavored rum-based liqueur that's dense and sweet, with the taste of coffee. Kahlúa also contains sugar, corn syrup, and vanilla bean, so you see why it's often matched with chocolate in drinks, cakes, pies and candy.

To celebrate today's Kahlua holiday, scroll down for a recipe for Black Russian Bundt Cake. A Black Russian is a classic cocktail made with 1 part Kahlua, 2 parts Vodka. Fill glass with ice. Add alcohol and mix!

Want to make your own Kahlua? Here's a recipe. The Kahlua won't be ready for a month, but it will be great!

Directions
Combine all ingredients and beat on low for one minute and then on medium for 4 minutes.
Pour into greased and floured 10-inch bundt pan.
Bake at 350 degrees for 55 to 60 minutes.
Let cool in pan for 10 minutes.
Invert onto plate and pour on glaze.

Glaze
1/4 cup Kahlua
1/2 cup powdered sugar

Combine and have ready when cake comes from oven.Poke holes in cake and pour glaze over cake.

Sunday, February 26, 2017

We used to eat lots of red-dyed pistachios when I was a kid. Our mouths and teeth would be stained red for awhile. Red Dye #1? We didn't worry about how it might effect us, nor did our parents. However, I did a bit of searching, and you can still find them at Oh Nuts. I also found out why they were dyed red. Most pistachios when I was young were imported from the Middle East where traditional methods of harvesting left stains on the shells. The producers would dye the shell red or green to cover up the stains. Today, about 98% of pistachios sold in the U.S. are grown in California, where they use a mechanized harvesting process that means that the nuts are picked, hulled and dried before the shell has a chance to become stained. No need to dye them! Luckily, all natural pistachios are readily available. Of course, if you want red dyed pistachios, Oh Nuts sells them. They are Californa Red Colored Roasted Salted Pistachios. If you're into nostalgia. And, FYI: Pistachios are very nutritional. One serving provides more fiber than a 1/2 cup of spinach or broccoli.

I've posted many brownie recipes over the years, but thought I'd post this one for Chewy Pistachio Brownies that's slightly adapted from the American Pistachio Growers website.

Saturday, February 25, 2017

Chocolate and Bacon was the food chocolate trend several years ago, and I don't really think it's gone out of fashion.What a great pairing! Salty bacon with dark sweet chocolate is terrific. Add Peanuts, and you're good to go! Barks are so easy to make, too.

Directions
In large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to paper towel-lined plate to drain. Chop finely.
Line large baking sheet with parchment paper.
Add chocolate to double boiler (or saucepan on top of another saucepan). Once water begins to boil, add chocolate. Using spatula, stir continuously, until smooth and creamy.
Stir in bacon and peanuts. Pour onto prepared baking sheet and spread to 3/8-inch thickness. Refrigerate for minimum of one hour. Bark should be hard and chilled.
Place bark on cutting board and cut (or crack) into pieces — any size or shape you'd like.
Serve at room temperature.

Friday, February 24, 2017

Sunday night I'll be watching the Academy Awards, and I started to think about all the great movies that involve Chocolate. No time for a detailed post, but thought I'd do a short list. There are a lot of movies with Chocolate in the title that have nothing or little to do with chocolate, so I've skipped those. Enjoy! Make some Chocolate Covered Popcorn to watch! Recipe at the end of this post.

Chocolat. 2000. A woman and her daughter open a chocolate shop in a small French village that shakes up the rigid morality of the community. Based on the book by Joanne Harris with Juliette Binoche, Judi Dench and Alfred Molina.

Like Water for Chocolate. Como agua para chocolate. 1992. Based on the novel by Mexican author Laura Esquivel.

Willy Wonka and the Chocolate Factory. 1971 with Gene Wilder. Based on the book by Roald Dahl. The Best of the Willy Wonka movies.

Consuming Passions. Cioccolato Bollente. 1988 in Italian, made in the UK. Black Comedy about a young executive who tries to modernize a chocolate factory.

Bread and Chocolate Pane e cioccolata. 1973 Italian film about an Italian immigrant in Switzerland trying to make a better life for himself while dealing with increasing bigotry and bad luck.

Charlie and the Chocolate Factory. 2005. Johnny Depp. Based on the Roald Dahl book, but no where as good as the first movie.

Milton Hershey: The Chocolate King (documentary). 1995

Kings of Pastry. (documentary) 2009. Sixteen French pastry chefs gathered in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in hopes of being declared one of the best. Prestigious Meilleurs Ouvriers de France competition. Not just chocolate, but there's a lot of chocolate!

EASY CHOCOLATE COVERED POPCORN

1. Make a bag of popcorn (buttered or plain) and pop it according to the directions.
2. Put the popped popcorn into large bowl or flat baking pan (for more even distribution).
3. Melt dark or white chocolate or both (in separate bowls) in top of double boiler (or in microwave).
4. Drizzle chocolate on popcorn. You can always add more chocolate, but you can't remove it, so use sparingly.

Thursday, February 23, 2017

I've always loved Chiquita Bananas, especially the logo with Chiquita and her Fruit Hat that was popularized by Carmen Miranda. There was something so foreign and exotic about Chiquita -- and Carmen Miranda. I was so taken by all the Carmen Miranda Hollywood productions that when I was in Rio several years ago, I made a pilgrimage to Carmen Miranda's home on Avendida Rui Barbosa. Very fun!

So in honor of Carmen Miranda and for National Banana Brad Day, I'm reposting two recipes for Banana Bread. These are from Chiquita Bananas. I added chocolate chips to both of the following recipes because I love chocolate and bananas. You can also add nuts. And, the second recipe is gluten free! Be sure to scroll down to Carmen Miranda in the" Tutti Frutti Hat." Here's the 1940s "Chiquita Banana" song!

Instructions
Preheat oven to 350 degrees F. Grease large 9x5 inch loaf pan.
Whip 2 Chiquita Bananas and sugars until mix is creamy (about 3 minutes).
Add butter, eggs, and vanilla and whip until smooth.
Mix in all dry ingredients until blended.
Fold in walnuts and Chocolate Chips.
Slice two Chiquita Bananas and toss with honey until Chiquita Bananas are well coated.
Pour mix in loaf pan and place honey coated bananas on top.
Bake in oven for 60 minutes.
Let cool for 5 minutes then place plate on top of pan and flip pan upside down so loaf falls onto plate.

Wednesday, February 22, 2017

Today is National Margarita Day, and I like to eat my drinks! You're going to love this Flourless Chocolate Margarita Cake! It's a great Gluten-Free chocolate cake recipe--aka a Flourless Chocolate Lime Cake with Margarita Cream. I originally found this recipe at the Nigella site, but then again on the BHG site. Very similar. As always, use the very best ingredients. I have easy access to almond flour, but you can always make your own. I do love chocolate and citrus, and this recipe "takes the cake!"It's great for Passover, too, so be sure and bookmark this page!

Directions
Preheat oven to 350 degrees F, line bottom of a 9-inch springform pan with parchment paper, and butter sides of pan.
Melt chocolate and butter together either in a heatproof bowl suspended over a saucepan of simmering water or in a microwave 30 seconds at a time until melted. Set aside to cool slightly.
With electric mixer, beat eggs and sugar together until about tripled in volume, pale, and mousse-like.
Mix almond meal with the cocoa powder. Gently fold into egg mixture, followed by the slightly cooled chocolate mixture. Fold in lime zest and juice.
Pour and scrape into prepared pan.
Bake 40 to 45 minutes.
Cake will be just firm on top but still have a bit of a shake below.
Remove from oven.
Cool cake in pan on a wire rack.
Once slightly cool, drape clean kitchen towel over cake to stop it from getting too crusty, though a cracked and cratered surface is to be expected.
When completely cool, loosen cake edges from pan using a metal spatula or knife.
Unmold and dust with confectioner's sugar.
Serve with Margarita Cream.

Directions
Whip heavy cream in separate bowl until it holds its shape. Whisk in margarita mixture and keep whisking until mixture is light and aerated.
Stir lime juice, tequila, and triple sec or Cointreau together in large bowl. Whisk in confectioner's sugar and let it dissolve in the liquid.

*Superfine sugar is not powdered sugar. It's granulated sugar that is ground even finer than regular sugar. It's also known as castor sugar. To make your own, put the amount of granulated white sugar called for, plus 2 extra tsp, in the recipe and put in food processor. Process for 1-2 minutes until it feels like fine sand. Be sure and let it rest before opening your food processor.

Tuesday, February 21, 2017

Today is Pancake Day. There are actually two or three pancake days on the calendar, but let's celebrate today! Enjoy Chocolate CHIP Blueberry Pancakes--two ways-- to celebrate this fun food holiday.

This first recipe is from Cooking Light for Perfect Buttermilk pancakes. I've added blueberries and chocolate to tweak the recipe! I usually have fresh blueberries around, but if you don't, you can use frozen blueberries. Trader Joe's has great wild blueberries that go great in this recipe. The second recipe is for Blueberry Chocolate Chip Pancakes in a Jar.

Directions
Spoon flour into dry measuring cup; level with knife. Combine flour and next 4 ingredients (flour through salt) in large bowl, and make well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter onto hot nonstick griddle or nonstick skillet coated with cooking spray.
Fold in Blueberries and Chocolate Chips. Turn pancakes when tops are covered with bubbles and edges seem cooked.
***

So that's what you'll make fresh today! I'm also fond of Mixes in a Jar. Here's a quick and delicious recipe for Chocolate Blueberry Pancakes in a Jar. You can have this on hand or to give as a gift. One helpful hint, when making mixes in a jar, really pack the ingredients in. Use a tamper, if you have one...except for the dried blueberries and chocolate that you'll put on top.

Layer flour, then sugar, then baking powder mixed with baking soda and salt in 1-quart wide-mouth jar.
Add blueberries, then chocolate chips.
Seal Jar.
Cover jar with burlap or other fabric and tie with raffia or a bow.

Monday, February 20, 2017

Today is Presidents' Day. It's not any 'real' president's birthday. I find this odd. When I was growing up we celebrated both Lincoln's Birthday and Washington's Birthday on separate days. And, that also meant two days off from school, not just one. But times have changed, so to go with the flow, for this year's Presidents' Day, I'm featuring recipes by First Ladies. I had hoped there would be a First Husband this year. Oh well, hope springs eternal. Here are several Chocolate Recipes from several few first ladies. The recipes are found in the individual Presidential Archives, as well as newspapers and individual cookbooks.

Directions
Boil sugar, salt, butter, evaporated milk together for six minutes.
Put chocolate bits and German chocolate, marshmallow cream, and nutmeats in bowl.
Pour boiling syrup over ingredients.
Beat until chocolate is all melted, then pour into pan.
Let stand a few hours before cutting.
Remember it is better the second day. Store in tin box.

Directions
Line flat 9x9″ cake pan with wax paper.
Slice angel food cake and place a layer of cake in pan. (Slices easier if frozen). Separate eggs, beat yolks.
Melt chocolate in double boiler over water.
When melted, add sugar and water. Mix well. Make sure sugar melts.
Remove from heat and stir gradually into beaten egg yolks. Beat
until smooth. Cool this mixture. Add vanilla and salt. Mix well.
Beat egg whites until stiff.
Whip the cream.
Fold egg whites into chocolate mix, then the whipped cream.
Place a layer of chocolate on the angel food slices, than another layer of cake, then a layer of chocolate.
Place in refrigerator overnight.
This can be frozen and used later. Be sure to chill overnight before freezing.

Sunday, February 19, 2017

Today is National Chocolate Mint Day... the perfect food holiday to write about one of my all time favorite candies -- Junior Mints.

Definition: Junior Mints are a candy consisting of small rounds of mint filling (with a dimple on one side) inside a dark chocolate coating. They are currently produced by Tootsie Roll Industries.

History: Junior Mints were introduced in 1949 by the James O. Welch Company, manufacturers of candies and candy bars such as Sugar Babies, Welch's Fudge, and Pom Poms. The name of the product is a pun on Sally Benson's Junior Miss, a collection of her stories from The New Yorker, which were adapted by Jerome Chodorov and Joseph Fields into a successful play, directed by Moss Hart. Junior Miss ran on Broadway from 1941 to 1943.
In 1945, the play was adapted to film, with George Seaton directing Peggy Ann Garner in the lead role.The Junior Miss radio series, starring Barbara Whiting, was being broadcast weekly on CBS at the time Junior Mints were first marketed in 1949. Welch created a product sold at movie theater concession stands and identified with a specific movie and radio series and displaying a name that sounded almost exactly like that property–yet different enough that it avoided any fees for licensing and merchandising. Junior Mints quickly became a popular candy, and one product in the line is the three oz. box marketed as the "Theater Size Junior Mints Concession Candy."

Directions
Put Junior Mints in freezer.
In electric mixer, combine cream cheese and sugar until smooth.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Pour into crust.
Chop cold Junior Mints and sprinkle on cheesecake.
Bake at 350 degrees for 40-45 minutes or until just set.
Cool on wire rack, then chill several hours or overnight.
Makes 8 servings.

Saturday, February 18, 2017

I've posted several Chocolate Cheesecake Recipes over the years from Chocolate to Double Chocolate to Triple Chocolate Cheesecake, but here's yet another -- Boozy Triple Chocolate Cheesecake. This recipe is adapted from CookingLight. The original recipe calls for reduced fat cheeses and sour cream and less sugar than my adaptation. The recipe also calls for a chocolate graham cracker crust (included below), but if you don't care about the calories or the fat, I would make a chocolate cookie crust. So here's the recipe!

Boozy Triple Chocolate Cheesecake

Ingredients

1/4 cup
sugar

1 Tbsp unsalted butter

1 Tbsp
egg white

1 1/3 cups
chocolate graham cracker crumbs (about 16 crackers)

Vegetable cooking spray

3 Tbsp
dark rum

3 ounces semisweet chocolate

1/4 cup
chocolate syrup

16 ounces cream cheese, softened

1 cup
sugar

2 Tbsp
unsweetened cocoa

1 tsp
vanilla extract

1/4 tsp salt

2
eggs

1/2 cup sour cream

1 Tbsp
sugar

2 tsp
unsweetened cocoa

Raspberries or Strawberries for decoration

Directions

Preheat oven to 350°.

Crust:
Place
first 3 ingredients in bowl; beat on medium speed until
blended. Add crumbs; stir well. Firmly press mixture into bottom and 1
inch up sides of an 8-inch springform pan coated with cooking spray.
Bake at 350° for 10 minutes; let cool on wire rack. (I make a chocolate cookie crust...but this one is good, too)

Filling:
Combine rum
and chocolate in top of double boiler (or saucepan over saucepan over simmering water). Cook over simmering
water 2 minutes or until chocolate melts, stirring frequently. Remove
from heat; add chocolate syrup, stirring until smooth.
Preheat
oven to 300°.
Place cream cheese in large bowl; beat at medium speed of a
mixer until smooth. Add 1 cup sugar, 2 tablespoons cocoa, vanilla, and
salt; beat until smooth. Add rum/chocolate mixture; beat at low speed until
well-blended. Add eggs, 1 at a time, beating well after each addition.
Pour
cheese mixture into prepared pan; bake at 300° for 40 minutes or until
almost set.
Combine sour cream, 1 Tbsp, and 2 teaspoons
cocoa; stir well. Turn oven off, and spread sour cream mixture over
cheesecake. Let cheesecake stand for 45 minutes in oven with door
closed.
Remove cheesecake from oven, and let cool to room temperature.
Cover and chill at least 8 hours.
Garnish with raspberries or strawberries.

Friday, February 17, 2017

February 17 is National Café au Lait Day! Café au lait is French for "coffee with milk" and refers to a specific French coffee drink, although like most things there are multiple varieties. Don't confuse it, though, with a Caffe latte. Did you know that in the 1600s a French doctor suggested Cafe Au Lait for patients, inspiring people to add milk to their coffee. Cafe au Lait is often served in a small bowl. Very French! There are several cafe au lait cups on the market.

To celebrate today, go to your local cafe or brew a cup at home, or you can make this sensational Café au Lait Coffee Cake from Nicole at MadebyNicole. Her recipe is fool-proof, and it's filled with Chocolate Chips. What better way to celebrate coffee with milk than with a Coffee Cake? As always, you can use any good quality chocolate, chopped into small chunks in place of chocolate chips.

For those of you lucky enough to live in New Orleans, pop on over to the Café du Monde today for a Café Au Lait. They make it with chicory, which gives it a strong, bitter taste. The bitterness of the chicory offsets the sweetness of the powdered-sugar-covered beignets which of course you'll want to have. O.K., getting ahead of myself.

Thursday, February 16, 2017

This Retro 1985 Carnation/Nestle Advertisement is for Toasted Almond Truffles. They're so easy to make. Of course, you can substitute any good chocolate in the recipe. Personally I prefer dark chocolate in these truffles.

Wednesday, February 15, 2017

You can't miss them. Every street corner, every park, every office is filled with girls in green uniforms and/or mothers and fathers hawking the taste of the season: Girl Scout Cookies.

Girl Scout Cookies are hard for me to pass up. I was a Brownie and a Girl Scout, and I used to pound the pavement selling and then delivering. I was on a mission, and I went door to door alone. Those were different times, but not the cookies. I still love them. Anyway, by this time of year, I have a cupboard filled with Samoas, Tagalongs and Thin Mints.. well, not the cupboard for the Thin Mints. I put them in the freezer. I've been freezing my Thin Mints for more years than you can imagine. Not that they're being frozen for future times. I just think they taste better that way. It's no secret that my favorite cookies are Thin Mints.

Here's a fun recipe for Thin Mints--Thin Mint Girl Scout Cookies Brownies. Plenty of other ways to use Girl Scout Cookies. Be sure and scroll down for more tips!

Directions
Preheat oven to 350 degrees.
Butter 9”x9” square baking pan.
In double boiler over low heat, melt butter and chocolate together and remove from heat.
In separate bowl, combine dry ingredients.
When chocolate/butter mixture has cooled a little, whisk in eggs and vanilla.Note: it is important to cool chocolate/butter mixture or eggs will cook.
Add rest of dry ingredients and whisk to combine.
Pour batter into prepared baking pan.
Bake for 40-45 minutes or until a knife inserted into center comes out clean.

Other things to do with Thin Mints:
Crush them up and use them as ice cream toppings or in cakes and cookies, truffles, and brownies.
Girl Scout Cookies are also great to use as pie crusts, in the same way you'd make a chocolate wafer cookie crust or graham cracker crust. Yum.

Tuesday, February 14, 2017

I've posted "Natural Red Velvet Cake Recipes" that don't use red food dye, but real Southern Red Velvet Cake cries out for the artificial red dye! One of my favorite no fail recipes (make it in a bundt pan or mini-bundt pans) is Marge's Red Velvet Cake which does use red food coloring.

Some people don't think of Red Velvet Cake as a chocolate cake but you use cocoa, so it's a cake deserving of this blog. Red Velvet Cake is made with cocoa, white vinegar, baking soda, and buttermilk, and it gets its deep color from red food dye. For some very 'Southern' tips and things about Red Velvet Cake that will surprise you, read Adrian Velez's post for CafeMom at The Stir.

So for another recipe, because variety is the spice of life, here's a slightly adapted Paula Deen recipe for Red Velvet Cupcakes with Cream Cheese Frosting! I added more cocoa, because I do like them to taste a bit more chocolate-y. These are perfect for your Sweetie this Valentine's Day, and you can make ahead. Be sure and scroll down for a link to a very special Red Velvet Cake Surprise from CakeSpy!

For Cream Cheese Frosting:
In large mixing bowl, beat cream cheese, butter, and vanilla together until smooth. Add sugar and on low speed, beat until incorporated. Increase speed to high and mix until very light and fluffy.

Paula Deen tops her cupcakes with nuts, but I suggest sprinkling with Red Velvet Cake Crumbs!

Want to try something really wacky and delicious? CakeSpy has a fabulous recipe for a Red VelvetShake! Forget about your arteries. Ice-cream, milk, and a big piece of red velvet cake! Heaven. Now you know what to do with that last cupcake or piece of cake!

Monday, February 13, 2017

I love this Retro Ad & Recipe for Valentine's Day Cake for Catch-a-Valentine Cake. So pretty and yummy. But it's not chocolate! So I decided to post the photo and original recipe (scroll down), but I've also added a link to a wonderful recipe forChocolate Cherry Layer Cake for Valentine's Day from Serious Eats. So plan your Valentine's Day celebration and make one or both of these delicious Valentine's Day Cakes.

Catch a Valentine Cake!

Chocolate Cherry Layer Cake

I love this recipe for Chocolate Cherry Layer Cake from Serious Eats. Tart Cherry Juice is a new ingredient in chocolate cake for me, but maybe it shouldn't be. The tart cherries bring out the earthy chocolate. I drink tart cherry juice, so it's a staple in my fridge. You won't really taste the cherry in the cake, but it's there, and it does subtly change the chocolate flavor. This recipe also calls for natural cocoa powder. Serious Eats suggests Valrhona Cocoa or Cacao Barry Extra Brute, but you can use Guittard or Ghirardelli...or whatever you have. Of course, the better your ingredients, the better the cake.

Fondue is so retro! How fun this would be for your romantic Valentine's Day dinner! I know there's cheese fondue, but my favorite is, of course, Chocolate Fondue. Who doesn't like to dip things in chocolate? So pull up a chair at your mid-century table you found at the Flea Market, and enjoy!

A few tips: You can make everything ahead of time: cut up the fruit, put
out the marshmallows, and other dippers. Be sure and have lots of
napkins on hand, it can get messy. Fondue pots are readily
available at most kitchen stores and many hardware stores, and online,
of course. Or.. search the attic or ask your mother. You're bound to
find one -- maybe even one that's never been used!

Today is National Biscotti Day. Biscotti are twice baked Italian cookies, primarily almond cookies. After the dough is baked in a loaf, it is sliced and the slices (biscotti) are baked again. Biscotto means Biscuit or Cookie to us in the U.K. & U.S., so Chocolate Biscotti are the best way to celebrate today's Almond Cookie Day! The root words "bis" and "cotto" literally mean "twice" and "baked."
When Italians first created biscotti in Tuscany centuries ago, they were careful to bake the cookies twice, in order to
form their unique shape and allow the cookies to develop their signature
crisp texture.

I also found a recipe on Eggs on Sunday that is an adaptation of Dorie Greenspan's Baking from My Home to Yours biscotti recipe. Amy gives some tips for making these biscotti that also work with the recipe above. She whisks all the dry ingredients together rather than sifting to break up lumps. She then creams together the butter and sugar for 2 minutes. (Butter should be room temperature).

Tip from Amy: Since you're going to bake the logs whole and then cut them into individual biscotti, score the logs about halfway down before putting them in to bake! It makes it a lot easier and with much less cracking. Use this tip with the biscotti recipe above, too!

Directions
Preheat oven to 350 degrees. Line baking sheet with parchment or use silicone baking mat.
Whisk together flour, sugar, cocoa, coffee powder, baking soda, baking powder, and salt.
With stand mixer, cream butter and sugar on medium speed about 2 minutes. Scrape down sides of bowl and add eggs and vanilla; beat for another 2 minutes. Decrease speed to low and mix in dry ingredients in 3 additions, mixing only until dough forms. Scrape down sides of the bowl and mix in chopped nuts and chocolate.
Turn dough out onto work surface and knead few times to pull dough together into ball. Divide into two portions; shape each portion into 12 x 2 inch log. Place each log on baking sheet. At this point, score log with knife where you plan to cut it into biscotti-- this helps to cut it later without it cracking. Bake for 25 minutes.
Remove sheet from oven and let cool on rack for 20 minutes. Then, slice logs diagonally into 3/4-inch thick slices and leave slices standing up on baking sheet. Return to oven for another 15 minutes of baking. (notice this is a different technique than the recipe above. If the slices are thinner, they won't stand up)
Transfer biscotti to a rack to cool.

Directions
Preheat oven to 350°F.
Line jelly roll pan or cookie sheet with parchment paper.
Melt chocolate. Remove chocolate from heat source, add sugar and oil, and whisk well. Add eggs and mix.
Add vanilla sugar, cocoa, potato starch, ground almonds, and salt and mix well. Add chocolate chips and mix to distribute them.
Divide dough in half and shape into two loaves, each about 9 x 3 inches (23 x 7.5cm).
Place both loaves on lined jelly roll pan and bake for 30 minutes. Let loaves cool for 10
minutes (do not turn off oven). Cut each loaf crosswise into 3/4 - to 1-inch-thick slices. Place cookies, cut side up, on parchment-covered cookie sheet (or jelly roll
pan again). Bake for another 14 minutes, or until cookies are firm to touch on outside but still feel soft on the inside. Check after 10 to 12 minutes so that you don’t overbake.Read more about technique and ingredients HERE.

Red Velvet Pancakes are perfect for Valentine's Day --either for brunch or breakfast for dinner! You can make Red Velvet Pancakes from scratch or use a mix. Add a little extra love by using a heart-shaped pancake mold!Hint: If you use a mold, use several and spray the molds, so the pancakes don't stick.

Directions
Preheat griddle to medium-high heat. In bowl, whisk to combine flour, sugar, baking powder, cocoa powder, and salt. Set aside.
In separate bowl, whisk eggs, then add milk, buttermilk, butter, vanilla extract, white vinegar, and food coloring, whisking to combine completely. Stir dry ingredients into wet ingredients, stirring just until combined. Do not overmix.
Brush some butter or spray nonstick cooking spray on hot griddle, and spoon batter into desired sized pancakes (or molds). Cook until bubbles form in batter, the edges are dry and underside is lightly brown, about 5 minutes, then flip over and cook other side 1 to 2 minutes more. Repeat as needed until all batter is used.

As pancakes cook, make cream cheese glaze:
In small bowl, use fork to stir together cream cheese, powdered sugar and vanilla extract. Add a little milk if needed to make glaze that has thin enough consistency to drizzle.

To serve, stack three pancakes on a plate and drizzle cream cheese glaze over them.

Directions
In medium bowl, beat cream cheese, butter and 3 Tbsp milk with electric mixer on low speed until smooth. Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until topping is smooth. Cover; set aside.
In large bowl, stir all pancake ingredients except powdered sugar with wire whisk until well blended. Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
Spoon cream cheese topping into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle topping over pancakes. Sprinkle with powdered sugar.

Friday, February 10, 2017

There's nothing quite like a good Chocolate Cookie for Valentine's Day. I make a lot of Heart shaped Chocolate Cookies for Valentine's Day. I always think it's fun to use different Heart Cookie Cutters, so you have different sizes and different shaped hearts. What says Valentine's Day more than the ultimate couple -- Mickey & Minnie Mouse! Love these Mickey and Minnie cookie cutters!

Directions
Preheat oven to 350.
Line baking sheets with parchment paper.
Cream together butter and sugar until light & fluffy (1-2 full minutes). Beat in egg and vanilla until well combined.
Whisk together flour, cocoa powder, espresso, and salt and slowly add to butter mixture with mixer on low. Scrape down sides
and bottom of bowl as needed.
Roll dough about 1/4 inch thick on surface lightly dusted with cocoa powder. Hint: roll soft dough in between sheets of parchment
and put in refrigerator for 15 minutes until firm.
Cut out shapes and put on baking sheets.Freeze for 5 minutes (optional)
Bake for 8-10 minutes,
until set.
Let cookies cool for 2-3 minutes and using spatula put on cooling rack.

I don't frost my chocolate cookies, but these cutters would guide the way. I know you'll love the great chocolate taste in these cookies!

With Valentine's Day coming up next week, I was happy to receive this Ode to Chocolate Stout from Rogue Ales & Spirits. Photo and Poem shared with permission. So grab a bottle of Rogue Chocolate Stout or Double Chocolate Stout and Celebrate!

An Ode To Chocolate Stouts

How do I love thee? Let me count the ways.I love thee to the honey, malts and oatThat in a pint my nose and tongue can noteOn these cold and dark February days.I love thee to the level of my thirstUpon sitting at the bar after work.I love thee freely, as joyful men do toast;I love purely, as your taste we praise.I love thee with a passion put to useIn the big old brewery on the bay.I love thy rich, indulgent chocolate pourAnd thy dark and decadent velvet foamWhich in this snowy winter keeps me warmAnd makes the perfect dessert treat at home.

Directions
Preheat oven to 350° Line bottom and sides of 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
Melt chocolate and butter in top of double boiler or saucepan on top of saucepan with simmering water. Whisk in brown sugar and 1 cup granulated sugar. Add 3 eggs, 1 at time, whisking just until blended after each addition. Whisk in vanilla, salt, and 1 cup flour. Fold in pecans. Spread half of batter in prepared pan.
Beat cream cheese at medium speed with an electric mixer until smooth; add 2 Tbsp flour and remaining 1/4 cup granulated sugar, beating until blended. Add bourbon and remaining 1 egg, beating until blended.
Pour cream cheese mixture over brownie batter in pan; top with remaining brownie batter, and swirl together. Once through-- don't overswirl.
Bake at 350° for 40 to 45 minutes or until wooden pick inserted in center comes out with a few moist crumbs.
Cool completely in pan on wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Remove foil; cut into squares.

Thursday, February 9, 2017

With Valentine's Day less than a week away, I thought I'd re-post one of my favorite recipes. I love Strawberries, and I think you can't get more romantic than Chocolate Covered Strawberries. This year, I'm suggesting you get even more imaginative and stuff the strawberries with something wonderful such as cheesecake filling, marscapone, tiramasu, or cookie dough! Yes, cookie dough!

I'm not offering any real directions on how to do this, but I have a few hints. Pick lovely whole plump strawberries. Wash them and pat dry with paper towels. Melt the chocolate (good quality) with a little cream or butter..or just chocolate.. see past recipes. Dip in the chocolate (3/4 way up) before stuffing and put chocolate covered strawberries on wax paper covered cookie sheet. Put in refrigerator for a few hours before cutting and stuffing. Of course, you don't have to dip them in chocolate. They're perfectly wonderful stuffed without.

Now for stuffing: Cut off the stem of strawberry and hollow out the inside. Take pastry bag or plastic bag with a corner cut out and pipe in the filling.

Cheesecake Stuffed Strawberries: You can make regular cheesecake fillingand add some crushed graham crackers for authenticity, or not. Straight Cheesecake filling is great, too! Make it easy on yourself, and buy something like Ready to Eat Cheesecake Filling or whip some cream cheese with a little vanilla and cream and sugar and sprinkle in some crushed grahams. No exact measurements. Tasting is the best judge! Be sure and leave enough time to chill the Cheesecake Filling before stuffing the finished Chocolate Covered Strawberries.

For the Cookie Dough Strawberries, follow the same procedure. You might want to dip these strawberries in milk chocolate and sprinkle with mini chocolate chips. I'm a dark chocolate fan, no matter what, but it's a suggestion!

Get Creative: For the Marscapone or Tiramasu fillings, follow the same directions as for Cheesecake Stuffed Strawberries. Recently I used Bellweather Farms Ricotta... yum!

Wednesday, February 8, 2017

I know you can buy all kinds of fabulous chocolates for Valentine's Day. I have a whole lot of favorites, but just thought I'd lighten it up with Valentine's Day 'chocolate' offerings from PEEPS®.

I've blogged about PEEPS before, and I love that they've expanded their line to include many holidays besides Easter. The Valentine's Day PEEPS are great.

A few ways to enjoy PEEPS for Valentine's Day!

Eat them the way they are.Put them in your cocoa or coffee.Decorate your Valentine's Day presents with them.Skewer a few Raspberry Hearts and tie it to a gift of Cocoa in a Jar!Create a diorama using PEEPS!Stuff a Chocolate Raspberry Heart between two graham crackers, and you have Valentine's Day PEEPS S'mores.
And, you can Place a Valentine's Day Peep in a cellophane bag, tie with a ribbon, and have the kids give these as Valentine's Day cards.PEEPS are so versatile.

This season there are Valentine's Day fluffy, cherry flavored marshmallow hearts dipped in and drizzled with chocolate, Strawberry Creme flavored Chicks sitting on a bed of chocolate, and there's even a Chocolate-covered Raspberry Heart. Of course there are other non-chocolate PEEPS' hearts that you can dip yourself in some great dark or milk chocolate.

Tuesday, February 7, 2017

This No-Bake Double Chocolate Cherry Tart is an all-time showstopper! It's easy and delicious. Make it for Valentine's Day or any time! Recipe is from Taza, my go-to chocolate (Taza 70% Mexicano is always in my desk). My local market has fresh cherries all year round, but if you're a locavore, you can substitute fresh raspberries or strawberries.

Crust:
Process cookies in food processor until fine crumb.
Place in bowl and drizzle melted butter over them, and stir to combine.
Press into 11 inch tart pan and put in refrigerator to cool.

Tart Filling:
Combine heavy cream and chocolate in small saucepan over medium-low heat and stir occasionally until fully incorporated. Allow to cool slightly then pour into crust.
Place pitted cherries on top of tart and let sit for 2 hours, or overnight.
Drizzle with additional melted chocolate if desired.